This is always a big hit at casual dinner parties. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those who want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this!
Submitted by Janet Dillingham
- 4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
- 1 lb butter
- 1 cup olive oil
- 4 tsp cayenne pepper
- 2 tsp salt
- 2 tsp ground thyme
- 4 tsp black pepper
- 1 tsp ground oregano
- 1 tsp ground basil
- 2 tsp paprika
- 6 tsp crushed garlic
- 2 tsp ground rosemary
- 4 tsp Worcestershire sauce
- 2 tsp Tabasco sauce
- 2 tsp liquid smoke
- 1 tsp lemon juice
- 3 bay leaves (finely crushed)
- 1/2 cup fresh chopped parsley
- Rinse shrimp and drain.
- Spread out in a shallow baking pan.
- Combine remaining ingredients in sauce pan over low heat until butter is melted.
- Pour over shrimp.
- Marinate for several hours (or overnight), turning and basting several times.
- Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
- Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.
Enjoy the taste of New Orleans!
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